Brand se Berg Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

We believe wines are made in the vineyard. Careful vineyard selection is therefore key to our results. Very close relationships with growers ensure sustainable vineyard practices and deliver consistent quality in the bottle. The role of the viticulturist is to guide our growers to produce the best possible quality fruit. In the ideal world the role of our winemaking team is to capture the essence of the fruit in the bottle. We do not believe in heavily wooded wines and use of “New Oak”. For us a barrel is largely a very practically designed vessel to facilitate the development of the intrinsic qualities of the grapes. So, it is all about the grape. We have access to some of the finest certified old vineyard blocks (older than 35 years) in the Industry. This segment of our business is becoming particularly interesting and we strive to keep these vineyards in the ground.

Planted 1975, Agter - Paarl, Dryland Bushvine vineyard. Soil is combination of clay and decomposed Malmesbury rocks/shale.

Grapes were handpicked early mornings over a 14 day period. The first selection add higher natural acidity for freshness and structure. 2nd and 3rd selections add a flavour profile of yellow stone fruits and more palate density. Striving to find the perfect balance between structure, freshness, and sunshine. In the winery fruit is crushed, pressed, settled overnight. The wine is racked from gross lees immediately after fermentation and returned to fine lees where it is occasionally stirred for the following 3 - 4 months Further aged in barrels until December when it is bottled.